Go Back
A close-up overhead view of the finished roasted beet salad, with creamy feta crumbles and toasted walnuts scattered on top of fresh arugula.

Beet and Feta Salad: The Ultimate Refreshing Recipe

This vibrant Beet and Feta Salad recipe features sweet roasted beets, tangy feta, peppery arugula, and crunchy walnuts in a simple balsamic vinaigrette. An easy, healthy, and elegant salad perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1.5 lbs beets about 4 medium beets
  • 4 oz feta cheese crumbled from a block
  • 5 oz arugula
  • 0.5 cup walnuts toasted and roughly chopped
  • 0.25 cup red onion thinly sliced
For the Simple Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp honey or maple syrup
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Baking Sheet
  • 1 Large Bowl
  • 1 Small Jar or Bowl For the dressing

Method
 

  1. Preheat your oven to 400°F (200°C). Wash and trim the beets. Wrap each beet in foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
  2. Allow the beets to cool until they are comfortable to handle. Use a paper towel or your fingers to gently peel away the skins. Chop the peeled beets into bite-sized cubes.
  3. In a small jar with a lid or a bowl, combine the olive oil, balsamic vinegar, Dijon mustard, and honey. Shake or whisk until fully emulsified. Season with salt and pepper to taste.
  4. In a large salad bowl, combine the arugula and thinly sliced red onion. Add the cubed beets. Drizzle with half of the vinaigrette and toss gently to coat.
  5. Top the salad with crumbled feta cheese and toasted walnuts. Drizzle with additional dressing if desired and serve immediately.

Notes

Toast Your Nuts: For the best flavor, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
Make-Ahead: Roast the beets and prepare the vinaigrette up to 3 days in advance. Store them separately in the refrigerator and assemble the salad just before serving.